CILANTRO LIME SHRIMP AND RICE
Cilantro Lime Shrimp and Rice. Blackened shrimp served with a flavorful cilantro lime black bean rice. Super easy everything is made in one skillet!
Provided by Kelley Simmons
Categories Main Course
Time 35m
Number Of Ingredients 20
Steps:
- Mix together the blackening seasoning in a small bowl and set aside.
- Toss the shrimp in the seasoning.
- Heat 1 tablespoon of oil in a large skillet.
- Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.
- Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.
- Add in rice and saute until golden brown stirring frequently so it does not burn.
- Add in garlic and cook for 1 minute.
- Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.
- Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice. Toss to combine and season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 g, Calories 519 kcal, Carbohydrate 64 g, Protein 32 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 297 mg, Sodium 1373 mg, Fiber 1 g, Sugar 3 g
CILANTRO SHRIMP & RICE
I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
CILANTRO LIME SHRIMP & RICE
An easy one pot dish for Cilantro Lime Shrimp and Rice that's ready in 30 minutes or less.
Provided by Sarah Nevins
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet or pot over a medium heat. Add the onion, pepper and garlic cook for about 3-4 minutes until the onions start to soften. Make sure to stir so the garlic doesn't burn.
- Add the shrimp and chopped cilantro to the skillet and sauté until the shrimp is pink and no longer translucent - about 2 minutes on each side. Add one tablespoon of lime juice to the skillet as the shrimp cooks. Remove the shrimp from the skillet and set aside in a bowl as you cook the rice.
- Reduce the heat to low and add the rice. Cook over a low heat for a couple of minutes, stirring constantly to coat the rice in the sautéed mixture.
- Add the broth and remaining 1 tablespoon of lime juice. Reduce the heat to low, cover and simmer for 15-20 minutes or until the rice is done. Add more liquid as needed.
- Before serving, add the shrimp back to the skillet, mix into the rice and add any additional cilantro or lime juice you may want.
Nutrition Facts : Calories 473 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 342 milligrams cholesterol, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 1 grams saturated fat, ServingSize serving, Sodium 1119 grams sodium, Sugar 1 grams sugar
SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
- Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
- For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
- Serve the rice with the shrimp skewers.
CILANTRO LIME RICE SHRIMP BOWL
Take your weeknight dinners to the next level with this rice bowl recipe. Enjoy blackened shrimp sautéed in butter and seasoned with garlic powder, paprika and ground cumin. Serve over a bed of cilantro lime rice cooked in savory chicken broth and topped with lime zest and diced jalapeno peppers. This easy weeknight dinner recipe will keep you coming back for more.Recipe and photo courtesy of Julie Gransee of Lovely Little Kitchen.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, garlic, and jalapenos and saute 3 to 4 minutes or until softened. Add rice, broth, lime juice, salt and 2 tablespoons cilantro. Bring to boil, cover and reduce heat to low. Cook 5 minutes, remove from heat and let stand 5 minutes. Fluff rice with fork and add remaining butter, cilantro and lime zest.
- For the shrimp, melt butter over medium-high heat in a separate medium skillet. Whisk in spices and add shrimp, cooking about 2 minutes per side or just until shrimp turn pink.
- To serve, divide Cilantro Lime Rice between 4 bowls. Top with shrimp and garnish with additional cilantro, lime wedges and avocado slices.
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
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